Shaahi Jhinga Masaledaar Recipe

Shaahi Jhinga Masaledaar is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Prawn - 500 g
  • Oil
  • Mustard Seeds - 1/2 tsp
  • Jeera - 1/2 tsp
  • Tejpatta (Bay leaves) - 2
  • Dried red chilli- 2
  • salt - to taste
  • Sugar - 1 tsp
  • Dhania patta - 1 bunch (chopped finely)
  • Desi ghee- 1 tbsp
  • Warm water - 1/2 cup
  • Garam masala:
  • Cloves- 4
  • Small elaichi - 2
  • Daalchini (cinnamon) - 1 inch
  • Tomato - 1 medium size (chopped or pureed)
  • Ginger Garlic paste - 1 heaped tbsp
  • Grated Coconut - 1 tbsp
  • Cashewnut - 10
  • To make special paste:
  • Mustard Seed - 1 tbsp
  • Posta daana (poppy seeds) - 1 tbsp
  • Cashewnut - 15
  • Almond - 10
  • Powdered masala:
  • Haldi powder- 2tsp
  • Jeera powder- 2 tsp
  • Dhania powder- 2 tsp
  • Red Chilli powder- 2tsp
  • Garam Masala powder - 1 tsp
  • Tandoori masala powder - 1 tsp (optional)
  • How to Make Shaahi Jhinga Masaledaar:

    1. Clean the prawns well. Cut a small slit on the side and marinade the prawns in half of the powdered masalas (except garam masala and tandoori masala) and salt for 2 hours.
    2. Heat oil in the non-stick frying pan.
    3. Fry the cashewnut till light brown. Drain and keep aside.
    4. Drain excess water from the marinated prawn and fry for 5 minutes. Transfer prawns to a dry vessel.
    5. Put jeera, mustard seeds, tejpatta, dried red chilli and garam masala in the hot oil.
    6. When the jeera begins to splutter, add onion.
    7. Fry for 2 minutes, then add ginger garlic paste and all the remaining powdered masalas. Saute for 3 minutes.
    8. Add the tomato, special paste, coconut, and sugar.
    9. Add salt and saute everything for 5 minutes on slow flame.
    10. Add the fried prawns and water.
    11. Cook on slow flame covered for 3 minutes.
    12. Garnish with fried cashewnut and some dhania patta.
    13. Serve warm with rice or garam chapattis.



     

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